Oat Milk Pancakes are soft, fluffy, and so easy to make! Whip up a batch of these hotcakes in just a few minutes with a handful of pantry ingredients. Serve with fruit and maple syrup for the perfect brunch.
Mix dry ingredients - Add flour, sugar, baking powder, and salt to a large mixing bowl and whisk.
1 cup flour, 2 tablespoon granulated sugar, 1½ teaspoon baking powder, ½ teaspoon kosher salt
Mix wet ingredients - In a separate mixing bowl, whisk egg, oat milk, vanilla extract, and melted butter until combined. Add the dry mixture to the wet mixture and whisk just until the lumps are gone and the ingredients are combined.
1 egg, ½ cup oat milk, 1 teaspoon vanilla extract, 3 tablespoon Regular or dairy free butter
Cook pancakes - Heat a griddle or skillet over low-medium heat and spray with cooking spray or wipe with a neutral cooking oil. Use a ladle to add batter to the pan, about ¼ cup per pancake. Use the back of the ladle to gently spread the batter into a circle. Once the batter begins to bubble and the underside turns golden, use a spatula to flip the pancake over and cook until golden. Repeat until all of the batter is used.
cooking oil
Serve - Serve with butter, fruit, and maple syrup.
regular or dairy free butter, fruit, maple syrup
Video
Notes
Storage
Refrigerate any leftover pancakes in an air-tight container for up to 2 days. To reheat the pancakes, heat a tablespoon of oil in a non-stick pan or griddle over low heat and heat each side for a minute or two.
Top Tips
Use a non-stick pan to ensure the pancakes are easy to flip and there is minimal cleanup.
If your pan gets too hot after a couple rounds, remove the pan from heat so it doesn't burn the next batch.
Our recipe makes enough pancakes for 2 people. You can double or triple the recipe if you want to make it for family or friends.
If you are making a large batch, place cooked pancakes on a baking sheet and keep them warm in the oven while you bake the others.